Heated Canned Foods

Q1: The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is

A >4.5

B <4.5

C >5.3

D <5.3

ANS:A - >4.5

No answer description is available. 

Q2: Canned meat and fish exhibit spoilage by

A Bacillus species

B Clostridium species

C both (a) and (b)

D Saccharomyces

ANS:C - both (a) and (b)

No answer description is available. 

Q3: High acid foods with a pH < 3.7 undergo spoilage by

A Saccharolytic anaerobe

B B. coagulans

C both (a) and (b)

D do not undergo spoilage by microorganisms

ANS:D - do not undergo spoilage by microorganisms

No answer description is available. 

Q4: Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?

A C. sporogenes

B C. putrifaciens

C both (a) and (b)

D C. butyricum

ANS:C - both (a) and (b)

No answer description is available. 

Q5: High acid foods with a pH above 5.3 are especially subjected to

A flat sour spoilage

B putrefaction

C both (a) and (b)

D TA spoilage

ANS:A - flat sour spoilage

No answer description is available. 

Q6: The ability of B. coagulans to grow in tomato juice depends upon the

A number of spores present

B the availability of oxygen

C the pH of the juice

D all of these

ANS:D - all of these

No answer description is available.

Q7: Acid foods with a pH between 4.5 and 3.7 usually are spoiled by

A B. coagulans

B Saccharolytic anaerobe

C both (a) and (b)

D none of these

ANS:C - both (a) and (b)

No answer description is available. 

Q8: Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%?

A Aspergillus

B Penicillium

C Citromyces

D All of these

ANS:D - All of these

No answer description is available. 

Q9: Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

A flat sour spoilage

B putrefaction

C both (a) and (b)

D TA spoilage

ANS:D - TA spoilage

No answer description is available. 

Q10: Canned poultry is more often spoiled by

A putrefactive than by Saccharolytic Clostridia

B Saccharolytic Clostridia than by putrefactive

C Saccharomyces species

D Micrococcus species

ANS:A - putrefactive than by Saccharolytic Clostridia

No answer description is available. 

Q11: Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?

A Bacillus

B Clostridium

C both (a) and (b)

D Saccharomyces

ANS:A - Bacillus

No answer description is available. 

Q12: The immediate source of the flat sour bacteria is usually the

A plant equipment

B sugar

C starch

D soil

ANS:A - plant equipment

No answer description is available. 

Q13: The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?

A Plant equipment

B Cooling water

C Highly acidic medium

D High sugar content

ANS:B - Cooling water

No answer description is available. 

Q14: The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

A increasing acidities of foods

B increasing temperature of storage

C imperfection in the tinning and lacquering

D all of these

ANS:D - all of these

No answer description is available. 

Q15: Sulfur stinker spoilage, caused by  is uncommonly found in

A low acid foods

B medium acid foods

C high acid foods

D any of these

ANS:A - low acid foods

No answer description is available. 

Q16: The putrifactive anaerobes grow best in the

A low acid canned foods

B medium acid canned foods

C high acid canned foods

D any of these

ANS:A - low acid canned foods

No answer description is available. 

Q17: Flat sour spoilage of acid foods is caused by

A B. coagulans

B B. pepo

C both (a) and (b)

D B. stearothermophillus

ANS:A - B. coagulans

No answer description is available. 

Q18: Canned sweetened condensed milk may become thickened by

A Bacillus species

B Clostridium species

C Micrococcus species

D Saccharomyces species

ANS:C - Micrococcus species

No answer description is available. 

Q19: The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by

A C. butyricum

B C. pasteurianum

C both (a) and (b)

D C. sporogenes

ANS:C - both (a) and (b)

No answer description is available. 



img not found
img

For help Students Orientation
Mcqs Questions

One stop destination for examination, preparation, recruitment, and more. Specially designed online test to solve all your preparation worries. Go wherever you want to and practice whenever you want, using the online test platform.